The Japanese Curry Bread - Deep fried chewy dough with Japanese curry inside....
Japanese Curry Bread, which we call "Curry-Pan" is a deep fried pastry doughnut filled with Japanese curry.
It's not soupy curry - It's more of a curry paste. Since Japanese curry is sweet, the doughnut and curry combined are a perfect match. These pastries are known to be a Japanese creation - A bakery in Tokyo thought of it in the 1920s.
You can get these beautiful pastries in most bakeries in Tokyo/Yokohama as well as conbinis (convenience stores)! They're affordable so you mustn't leave Japan without having a taste. One of my favourite bakeries in Tokyo/Yokohama is "Pompadour" - it is a popular bakery so you may find it at your closest station/mall.
My advice to you is to put the pastry in the toaster oven before enjoying it. This makes the dough crunchy again....Mm!
Yokohama city itself is also known for their curry-pan as well. My recommendation to you is to go to the "Red Brick Warehouse" in Yokohama to purchase one of these delicious pastries :)
In Japan, "Donburi" is what we call a bowl of rice with goodies on top, it could be shortened to "-Don" too.
If it's Chicken on a bed of rice, we could say "Chicken-Don".
With just 4 ingredients, here's what I whipped up for dinner. It took less than 15 minutes.
I promise - it's going to turn out delicious!
Full of iron, fiber, calcium and VItamin A.
It's a superfood which will help us for a better blood flow, healthier skin and a superb intestine!
What is it?
It's a brown sea vegetable, much like seaweed but chewy.
For those of you who have not had a taste of it, and those of you who have, this recipe is a super-easy-must-try. All you do is throw in the following ingredients into your rice cooker. It'll turn into a savoury, warm Japanese rice dish.
I made these Japanese potstickers "Gyoza" for a dinner potluck on Friday. They were a hit! Great for a casual appetizer. They are savoury, easy to eat and will open up your guests' appetite for the upcoming meal.
I've posted a recipe here in the past but the ingredients I used this time are much simpler & easy.
Vegetarians! Keep in mind you can also make these without meat.
Ingredients (makes around 25-30 potstickers):
Please follow the steps on this recipe, I've provided step by step photos!
Just make sure to pan fry them right before you are ready to eat them!
Who doesn't love super fluffy omelettes?
Japanese girls like me are into fluffy snacks, fluffy food, fluffy anything right now.
Pancakes, omelettes, pastries....The list goes on.
So instead of lining up for 1hr to get fluffy omelettes, why not try it at home?
This applies to those living in San Francisco too!
Recipe for 1 omelette:
1. Whisk the egg and milk. Try to get some air in there!
2. Heat a pan on medium heat.
3. On the heated pan, add a little olive oil or butter to prevent sticking.
4. Pour in the egg, add any optional goodies if any and mix the top layer so it gets a little scrambled.
5. Put the heat down to low and start cooking the egg to your favourite consistency slowly. Slowly!
6. Fold the egg and cook a little more.
I'm back in Japan as of yesterday!
Since my little sister had missed lunch, I made her this pasta dish.
This pasta dish took 10 minutes to make.
All it takes is pasta, garlic, olive oil and optionally, truffle oil. The appetizing smell fills up the room.
Ingredients: (for two)
- Olive oil (1 tbsp)
- 2 garlic cloves
- 200g pasta
- Optionally truffle oil (1 tbsp)
1. Boil the pasta according to the steps on the pasta package.
2. In a separate pan, heat the olive oil and toss in the garlic. Do not overheat the garlic. Add some of the water that the pasta is cooking. Let it simmer.
Once the pasta is done, toss into the pan with the garlic and oil. Adjust the taste with salt and pepper if necessary.
Here in San Francisco, I'm lucky enough to have a Japanese market. Every 29th of this month, thin sliced meat is 20 percent off. We buy 5 to 7 packs of meat and freeze them all. What to do with thin sliced beef? Sukiyaki style stew!
For those of you who don't know, sukiyaki is a savory, sweet meat dish. It is usually cooked with a bunch of vegetables, but since I was lazy tonight, I only used meat.
Every Japanese house hold has their own taste of Sukiyaki. Some like it with a very strong salty taste, some like it weaker. People in Kansai like it bold where as Kanto like it more bland. I love it the Kansai style, so keep that in mind!
All you need is:
Belos is my Lekue Steamer. Scroll to read more!
I also experimented with a Lekue (Steamer) to make a similar dish with udon! Even more simple. Simply throw in all these ingredients and put it in the microwave!
All you need for this Lekue Steamer Recipe is:
Instant noodles don't have to look "cheap".
Add delicious toppings to make it a proper, healthy, satisfying meal!
Recipe: Many of my friends have told me their addicted to this simple dish. Avocado Toast.
How simple can it be?
All I used was:
I've heard many of my girl friends talk about this dish here in San Francisco. Some say it's great with a drizzle of honey. Some like to add dried berries. The best thing about this dish is that it's customizable!
Tell me more about your customization if you have any :)
Going to an International school as a kid, I was exposed to lots of foods from all around the world! Our school had an annual Food Fair where parents and faculty would have booths representing their home country; my favourite booth was the Swedish one! They had the delicious Swedish pancakes. Today, I decided to make some myself!
The pancakes turned out great. The way I was taught to eat these thin crepe like pancakes were: wrap w/ jam and sprinkle some sugar, roll it up and cut into pieces. Some of my friends loved to put on whipped cream, other fruits, honey or sugar. Today, I cut up some strawberries, sprinkled some cinnamon sugar and used some strawberry jam :)
For 10 delicious Swedish pancakes (which is plenty for 2 or 3), you'll need:
For toppings: Fruits, cinnamon, sugar, honey, whipped cream...Anything you like!
Recipe: Quick and easy cream pasta. Did you know that Japanese Italian restaurants are famous for being absolutely deicious?
Japanese Italian restaurants serve absolutely delicious dishes! So if you are there now, please give it a try. My personal favourites are located in Kamakura. Many restaurants are located right by the ocean and some are located in special alleys. Overall, restaurants in Kamakura have a very romantic feel...Perfect for date nights!
Just remember to give the Italian restaurants a try while you are in Japan. Don't shy away from it!
Map of Kamakura and all it's Italian restaurants are at the end of this post.
So, here's a quick and easy cream pasta recipe. All you need is for 1 serving:
Recipe: Super Crispy Gyoza Dumplings Filled with Keema Curry. Best Creative Twist on a Gyoza. Kind of like Mini Empanadas!
Who likes Empanadas?
Who likes Gyozas?
Who wants to hear about a fun, delicious twist on a gyoza?
Most of us who access this blog love curry (I hope). Especially Japanese Curry.
Today, I decided to wrap up Keema curry in the Japanese Gyoza dumpling wrappers!
Why, you ask? Because, I was craving for a snack somewhat similar to an Empanada. Unfortunately, it's very hard to find frozen Empanadas here in Japan, but dumpling wrappers are very cheap!
These delicious dumplings were super crunchy and crispy on the outside. The curry inside and the wrapper itself matched perfectly too. Pairs great with wine or beer. Great appetizer or finger food for parties!
Keema curry, for those of you who have not tried it yet, is basically stir fried minced meat with curry spices. It's not runny like the traditional Japanese curry. It's more like paste. That's why I thought it would be a great idea to wrap it up with Gyoza wrappers!
I bought the ready-made Keema curry but I plan to post a recipe for it soon as the ready-made kind may be hard to find in the US....If you cannot find the ready-made curry but want to try this a.s.a.p, I highly recommend for you to cook some minced meat and add some salt, pepper, curry spice and maybe even some cumin?
That's it. If you decide to use ready-made curry/meat like me, it takes less than 20 minutes. 15 minutes of it is just waiting for it to cook in the oven...
Recipe: Super fluffy omelette stuffed with chicken rice. We call is "om-u-rice" in Japan!
Though I've already introduced this recipe for omelette rice (omu-rice), I'm posting it again.
Very fun dish to make. Popular dish to make for your boyfriend in Japan ;) Show some love!
Ketchup chicken rice is a typical stuffing for this dish in Japan but you can get creative as well. This time, I stuffed my omelette with some left overs from burrito night; rice with black beans and some South American spices. Mm!
What you need (serves 1 dish) :
Note: Steps #3 and #4 should only take 2-3min as the egg heats fast!
Recipe: Japanese simmered Hijiki. Great way to eat this super food; high in iron and fiber!
I was surprised to see DAISO (Japanese $1 store) in San Francisco selling hijiki!
Hijiki is a very well known healthy ingredient in Japan; it's high in fiber, iron and calcium. The most popular dish which is made using this ingredient is a simple simmered dish. It's a side dish, not a main dish. People like to throw in carrots, garbanzo beans and even konnyaku. All of which can be found in the US. The ingredients are simmered in a sweet broth made of dashi, soy sauce and sugar. It's simple, tasty and very good for you. Great to pack in your obento too.
Hijiki is usually sold in its dried state. You'll have to soak it in water for 20-30 minutes. The amount will increase by 7 to 8 times; it's fun to watch :)
Ingredients (This makes a substantial amount, maybe around 6-8 servings)
Recipe: Japanese kabocha (pumpkin) cooked in a simple Japanese tasty broth. Too easy, too tasty, too healthy.
I was surprised when I saw a small Japanese kabocha being sold at a Farmers Market. Kabocha is a pumpkin or it could also be a winter squash of Asian variety according to Wikipedia.
If you follow my blog, you may have realized that I've been cooking a lot of "boiled" dishes lately. The technique is to "niru" (煮る). When you cook ingredients in a broth, the broth is sucked up by the ingredients, ending up in a very tasty dish. This technique can be used for vegetables, meat and seafood. The best thing about it is that it is so easy. You just prepare the broth (probably just a mixture of soy sauce, sugar, etc), toss in the ingredients drop a lid and wait for the broth to be soaked up!
The dish I'm introducing today is a Japanese kabocha nimono (煮物). Kabocha boiled in Japanese broth. It's sweet but savoury. The more you leave it in the broth, the more intense the taste will get. So be careful in boiling the ingredient too long!
Note: Mix while heating so that the pumpkin is heated evenly. Also, you can adjust the heat to low since the aluminum foil lid can contain a lot of heat.
I packed the leftovers in my bento the next day. Became tastier than the day before!
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